Beetroot Honey Oats & Semolina Bread Rolls#BreadBakers

This beetroot buns recipe is a great vegan bread idea and can be used for a whole array of uses. This beetroot bread rolls recipe is really easy to follow and will create a great alternative for dishes that are served with bread but can have a different color added to the dish.
Makes around 15 (67 Grams Each) 
Ingredients
70 Grams Rolled Oats - grind to fine powder / flour
300 Ml + - Beetroot Juice
30 Grams Salted Butter - melted
35 Grams Honey
1 Teaspoon Salt 
7 Grams Instant Yeast
440 Grams Barik Rawa / Fine Semolina
20 Grams Milk Powder
Method

If you do not have fine semolina then grind the thick semolina in a mixer jar, then use.
Cook one large beetroot till soft then grind it with water 250 ml water to a fine paste. Measure it after grinding. Make it into a beetroot juice by adding water (350 Ml), keep aside.
To Make The Bread Dough
Heat the beetroot juice to boiling point and pour in a bowl. Add oats flour to it and mix it well so that no lumps are formed. Now add melted butter, honey, salt and mix well. Keep aside. Let it cool a bit.

Once it is lukewarm, add the semolina, milk powder and mix well if you feel it is dry then keep adding the beetroot juice till the semolina is moist and wet. Keep aside covered for 20 minutes so that the semolina hydrates and absorbs all the juice. After 20 minutes add the yeast and start kneading the dough. Knead the dough for 12 to 15 minutes till it is soft and smooth and springs back on touching with a finger.
Grease a bowl with oil and apply some oil on top of dough and let it rise. 

After it is doubled punch it down and knead for 2 minutes. Divide the dough into equal size balls. I could make 15 balls of 67 grams each with this dough.

Roll each ball tightly and give the shape of rolls. Keep these rolls in a greased tin. Repeat process for all the balls. Grease all the rolls with oil and cover with cling film.
Preheat oven at 200°C.

Let the rolls rise till double in size. Brush them with milk and bake for around 18 - 20 minutes with both elements on. Don't over bake or they will turn brown from top.

Once baked take these out and apply butter on top. Keep on a wire rack till fully cooled covered with damp cloth. Enjoy these rolls with a soup or any curry of your choice.

Labels: Beetroot, Bread, Bread Bakers, Naturally Colorful Bread, Indian, Fine Semolina, Oats, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Bread Bakers - November 2026 theme is Bread With A Twist

• Small Batch Parker House rolls by Karen's Kitchen Stories
• Fluffy Spelt Dinner Rolls by A Messy Kitchen
• Beetroot honey oats semolina bread by Sneha's Recipe
• Lussekatter by A Day in the Life on the Farm
• Pumpkin Milk Bread Rolls by Passion Kneaded
• Cranberry Cream Cheese Sourdough Dinner Rolls by Zesty South Indian Kitchen
• Ostesnurrer by Food Lust people Love

Magic Chicken 65 - Gluten Free

Magic Chicken 65 is a bite size spicy, side dish or a starter which is deep-fried, coated with a sauce. This I believe originated from a hotel in Chennai, India. This one of the famous. Chicken 65 is made with all purpose flour here these are gluten free and low carb, do try these succulent and delicious side dish!

Ingredients
550 Grams Magic Chicken Bites
3 Tablespoons Oil
A Sprig Curry Leaves
4 Green Chilies - slit
1 Cup Sugar Free Tomato Ketchup
Salt to taste
1 Tablespoon Dark Soy Sauce
1 Tablespoons Light Soy Sauce
2 Tablespoons Tandoori Masala
1 Tablespoons Coriander powder
½ Teaspoon Garam Masala powder
A Pinch Orange food colour - optional
½ Teaspoon Kashmiri Red Chilli powder
3 Tablespoons Water
For Garnish
Chopped Coriander Leaves 
Method

In a bowl add all the water, sauces, ketchup, spices and salt to taste, mix well. 
In a kadai heat oil then add the slit green chillies and curry leaves when they sizzle then add the sauce and give it a good mix bring this to a boil. Then add the fried magic chicken and give a toss, the sauce will look a little saucy but trust me the chicken coating which is of cornflour / arrowroot powder will absorb all the liquid and turn dry. Garnish with coriander leaves. 

Serve hot as a side dish or starter!
Labels: Starters, Holiday Side Dish, Chicken, Fried, Indian, Gluten free, Low Carb, Keto

Holiday Side Dish Recipes:

• Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
• 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor’s Adventures
• Brown Butter Sage Biscuits from Jolene’s Recipe Journal
• Parmesan Roasted Broccoli from The Spiffy Cookie
• Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
• South Indian Sweet Potato Poriyal from Magical Ingredients
• Horseradish Sauce from Art of Natural Living
• Potato and Celery Root Mash from Karen’s Kitchen Stories
• Butternut Squash and Apple Soup from A Day in the Life on a Farm
• Magic Chicken 65 Gluten Free from Sneha’s Recipe

Vrat Ki Aloo Dhaniya Sabzi#Alphabet Challenge

Vrat ki Aloo Dhaniya Sabzi is a quick, flavorful fasting potato dish made with fresh coriander, green chilies and sendha namak. This is the simplest one far more delicious than the normal food.
Ingredients
5 Medium Potatoes - boiled
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
1 Green Chilly -finely chopped
Sendha Namak to taste
1 Teaspoon Amchur Powder
2 Tablespoons Chopped Coriander leaves - for garnishing - optional
2 Tablespoons Desi Ghee
Method
Boil the potatoes and remove the skin. Cut the potatoes in large cubes.

In a pan heat ghee, add the cumin seeds and green chilly. Let it sizzle for a minute. Add the coriander powder and roast it for a minute. Add the potatoes and mix well, so that the potatoes get coated with the spices. Season it with salt, red chili powder, and amchur powder. Add some of the chopped coriander leaves, leave a little for garnish. Saute the potatoes on medium to high flame, stirring in between, till a nice reddish brown coat is formed on the potatoes.   

Garnish with coriander and serve.

Labels: Boiled Potato, Coriander Leaves, Vrat, Alphabet Challenge, Indian, Side Dish

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "V"

• Hummus from A Day in the Life on the Farm
• Kale Macaroni & Cheese with Balsamic Vinegar from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Lemon Velvet Cream Pie from A Messy Kitchen
• Spicy Goat Vindaloo from Food Lust People Love
• Vanilla Cookies with Fudge Filling from Karen’s Kitchen Stories
• Vanilla-Flecked Black Cod en Papillote from Culinary Cam
• Vanilla Peanut Butter Cup Cupcakes from Blogghetti
• Varan - Maharashtrian-style Dal from Mayuri’s Jikoni
• Vegan Pad Thai from Sizzling Tastbuds
• Viennese Whirls from Jolene’s Recipe Journal
• Vrat Ki Aloo Dhaniya Sabzi from Sneha’s Recipe

Thel Ghosalyachi Bhaji#SundayFunday

Today’s recipe is one of the simplest sabzi/bhaji that one learns in East Indian cuisine. This is my Mom's recipe. It is just a method sweating the onions in a pan, add the ghosali a letting them cook together. There a two type of these gourds, one is a ridge gourd (turai or dodka )which we East Indians call it shirali ghosali, because of the ridge that this vegetable has.
The other one is the thel ghosali/sponge gourd which is plain, although both taste the same when cooked, just the variety changes. 

This vegetable goes by many names, ridged gourd, lufa, turai, turia, beerakaya, or peerkangaai, smooth luffa.

You can prepare this dish when you crave for something really simple. It tastes great with chapatti/hand breads (love the sweetness of the vegetable that goes so well with these flat breads) and also with rice or fish/meat curry.

Serves 3
Ingredients
650 Grams Thel Ghosali/Ridged Gourd
1 Large Onion finely sliced
1 Tablespoon Bottle Masala
½ Teaspoon Sea Salt or to taste
3 Tablespoons Oil
Method

Wash and peel the gourd, cut the gourd vertically and then make thin slices out of it.

Heat oil in pan/kadai, add the onions and fry them for a minute. Place a lid on low flame let it soften for 3 minutes. After that you will see the onions are translucent ( this give the bhaji a sweet taste). Now add the ghosali and stir fry it on high flame for a minute or two. Cover with a lid and reduce the flame to low for 5 minutes. Now you will see it has released all its moisture/water. Open the lid and give it a stir, let it cook on medium low flame without the lid for 10 to 15 minutes or till the water nearly evaporates.

Now you can see the water has nearly evaporated, add the bottle masala and salt, give it a good mix, cover with a lid on medium low flame let it cook till the spice marries together with the ghosali for about 4 -5 minutes.
Open and you will see oil has started to seperate give a final mix.  

This vegetable does not require any garnish. Serve hot as a side dish to any meal. It taste delicious.

Labels: Sponge Gourd, East Indian, Side Dish,Sunday Funday, Indian 

For Sunday Funday we are sharing Wild Food recipes 

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigretteby Food Lust People Love
• Porcini Risottoby Culinary Cam
• Rosehip Jellyby A Messy Kitchen
• Thel Ghosalyachi Bhaji by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

Upvasacha Cake#Alphabet Challenge

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes. 

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "U"

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Varicha Bhat#SundayFunday

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali 

For Sunday Funday we are sharing "Rice Recipes"

Arroz de Pato by Culinary Cam

Bhuga Chawal by Mayuri's Jikoni 

Cheesy Rice by Amy's Cooking Adventures 

Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love 

Varicha Bhat by Sneha's Recipe

Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

• Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
• Banana Daquiri by A Day in the Life on the Farm
• Banana Oat Muffins by Amy's Cooking Adventures
• Extra Banana Banana Bread by Food Lust People Love
• High Protein Banana Muffins by Our Good Life
• Protein Rich Banana Smoothie by Mayuri's Jikoni
• Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
• Using Banana Leaves + Cochinita Pibil by Culinary Cam
• Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

Vrat Siddu With Walnut Chutney#AlphabetChallenge

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour). 

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough. 

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press. 

Use a cutter to cut it into a small circle. 

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it. 

Make all the Siddu's like wise. 

Steam the Siddu in a lightly greased steamer for 15 minutes. 

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp 
• Blogghetti: Italian Sausage tuffed Shells
• Sizzling Tastebuds: Sago Idli Sabbakki Idli 
• Mayuri’s Jikoni: Sai Bhaji  
• A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies 
• Food Lust People Love: Scallop Roe Bottarga
• Karen’s Kitchen Stories: Sear Roasted Steak 
• Magical Ingredients: Sesame Scallion Star
• Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
• Culinary Cam: Squash Blossom Crêpes 
• A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
• Sneha’s Recipe: Vrat Siddu With Walnut Chutney